| Level: | Intermediate |
| Total: | 3 hr 17 min |
| Prep: | 20 min |
| Inactive: | 12 min |
| Cook: | 2 hr 45 min |
| Yield: | 8 servings |
Ingredients
- 2 cups diced onions
- 2 cups diced celery
- 5 garlic cloves, chopped
- 1/2 cup vegetable oil
- 1 pound chicken breast, cooked and diced
- 8 cups water
- 1 bay leaf
- 1 (7-ounce) can chopped green chilies
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon dry mustard
- 1/2 teaspoon basil
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon Cajun seasoning
- 1/3 of a 7-ounce can chipotle in adobo, chopped
- 4 tablespoons chicken base
- 1 pickled jalapeno, chopped
- 2 pounds white beans, soaked overnight
- 1/2 cup heavy cream
- 1 cup shredded carrots
- 16 ounces sour cream
Instructions
- Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 798 |
| Total Fat | 35 g |
| Saturated Fat | 12 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 20 g |
| Sugar | 10 g |
| Protein | 42 g |
| Cholesterol | 93 mg |
| Sodium | 1706 mg |
Reviews
This is the best chicken chili recipe I’ve ever made! It has good heat and great flavor. I seasoned and stewed an entire chicken, removed it from the bone and chopped it, and used the stock (with additional chicken base). I doubled the spices and peppers and used 4 cans of white beans instead of using dry beans so it had more chicken and less beans than the recipe. I also used a cup and a half of cream and thickened the chili with corn starch. I will probably use flour to make a roux when sautéing the veggies next time to create the thickness. Whole family loved it.
Quite simply one of the best starter recipes out there….I season, then grill chicken, and chop before adding. My family loves spicy….so I jack up everything. I probably double the herb measurements, 2 bay leaves, and use a whole carton of cream. I have had people recommend that I create a religion around my WCC. I usually serve with homemade cornbread….awesome on a cold winter night….enjoy….oddly, my first name is Keith as well….LOL.
2 lbs. of beans for 8 cups of water??? I made this, and only put about 3 cups of beans in it. I had to throw out most of the beans.
Awesome- used chicken broth and added flour to sautéed vegetables for thickness.
This was really good. I used less water and added flour into the veggies after they were cooked to help thicken the chili. I used 2 cans of cannellini bean rather than soaking dried beans.
I first found this recipe in 2003. I tried to find it again by using the url on the page I had printed and had no luck. So, I did a search and luckily, it wasn’t too long before I recognized the long ingredient list. But, let me tell you, all those ingredients add something and the end result is fantastic! I am so happy I found it so I could read the instructions again- all I have from 2003 is the ingredients with no one’s name attached. It’s a BIG win! Make it and love it!
Chili lovers…fyi…made the recipe w thigh meat. Delicious!
Ok so I tried this labor intensive recipe. Has good flavor and texture however if I were to do this recipe again I would change: more chicken,thicken the sauce, and loose the pickled jalapenas and use fresh add some salt.
Even on my first time making this recipe, it was a hit!!! Worth the time and effort. I would recommend adding more chicken than recommended, and lots a good amount of a nicer provolone or mozz and it’ll be on point ;
GREAT recipe. Good amount of heat. I’m going to bring this into work for a contest! :-